Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

Ruiz, Geraldine Avila; Xiao, Wukai; Boekel, Martinus van; Minor, Marcel; Stieger, Markus

doi:10.1016/j.foodchem.2016.04.052

Cited by 155 publications

(115 citation statements)

References 26 publications

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“…In general, the solubility of amaranth, buckwheat, and quinoa proteins is poor (range of 2 to 35% range) in a pH ranging from 3.0 to 5.0. Maximum solubility, with percentages ranging from 50 to almost 100%, is found at alkaline pH values (Bejosano and Corke ; Tomotake and others ; Aluko and Monu ; Silva‐Sanchez and others ; Cordero‐De‐Los‐Santos and others ; Tömösközi and others ; Tang and others ; Bejarano‐Lujan and Netto ; Elsohaimy and others ; Steffolani and others ; Ruiz and others ). Depending on the particular study, very good solubility has also been observed at pH 2.0 (Tomotake and others ; Tang and others ; Shevkani and others ).…”

Section: Techno‐functional Propertiesmentioning

confidence: 98%

“…Quinoa protein isolate denatures at about 98 °C (Abugoch James and others ; Steffolani and others ; Ruiz and others ). Protein isolates extracted at pH 11.0 did not show any endotherm, indicating that such alkaline extraction resulted in complete denaturation (Abugoch James and others ; Ruiz and others ). Gorinstein and others () reported a T d of 58 °C for quinoa globulins.…”

Section: Denaturation and Aggregation Behaviormentioning

confidence: 99%

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Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

142

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There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.

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Section: Techno‐functional Propertiesmentioning

confidence: 98%

Section: Denaturation and Aggregation Behaviormentioning

confidence: 99%

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

142

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“…The arrow thickness corresponds to the mass of the flow. Red protein, dark blue starch, and light blue rest Ruiz et al 2016b). With wet fractionation, very high protein purities (68-93 w/dw%) can be achieved but at the expense of a lower protein yield (gram protein obtained/gram protein in the seed; 24-61 %).…”

Section: Comparison To Conventional Wet Fractionationmentioning

confidence: 99%

“…A promising quinoa variety to use on a large scale is sweet quinoa (virtually saponin-free). This variety could be a more sustainable and economic raw material to use in industry due to savings in post-harvest processing (not necessary to remove saponins), in seed transport, and availability (it can be cultivated in different regions and also in temperate climates) (Avila Ruiz et al 2016b).…”

Section: Introductionmentioning

confidence: 99%

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

Ruiz

Arts

Minor

et al. 2016

Food Bioprocess Technol

Self Cite

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Combination of dry and aqueous fractionation is investigated to obtain protein-rich fractions from quinoa in a milder and more sustainable way compared to conventional wet fractionation. Dry fractionation of quinoa involved milling and subsequent air classification, generating a protein-enriched embryo fraction. Subsequently, this fraction was milled, suspended, and further fractionated by aqueous phase separation. The efficiency of aqueous phase separation could be improved by addition of NaCl (0.5 M). Finally, the top aqueous phase was decanted and ultrafiltered, resulting in a protein purity of 59.4 w/dw% for the 0.5 M NaCl-protein solution and a protein yield (gram protein obtained/gram protein in seed) of 62.0 %. Having used 98 % less water compared to conventional wet extraction, the hybrid dry and aqueous fractionation is a promising method for industry to create value from quinoa in a more economic and sustainable friendly way while minimizing the impact on quinoa's native protein functionality.

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“…In contrast, the solubility of QPI, QPI‐HD, and QPI‐FL at pH 10 was significantly higher ( p < .05) compared to the values found at pH 4 and 7, possibly due to higher pH at the isoelectric point favoring a change in the structure of the protein that produces a greater exposure of the hydrophilic proteins, increasing the surface polarity and its interaction with water (Elsohaimy et al, ; Kaspchak et al, ; Mäkinen et al, ). Furthermore, it has been reported that at pH values higher than isoelectric point value, there are negative charges on the protein, causing more interaction with the solvent and increase of solubility (Ruiz, Xiao, Van Boekel, Minor, & Stieger, ). This behavior is congruent with the increase in the solubility at pH between 7 and 11 of the QPI reported by Abugoch et al ().…”

Section: Resultsmentioning

confidence: 99%

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

et al. 2020

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Backgrounds and objectives Quinoa protein isolate has been shown to confer significant health benefits. However, it is necessary to evaluate the effect of processing on its properties. Therefore, the aim of this work was to evaluate the influence of heat denaturation or freezing followed by lyophilization on the physicochemical and functional properties of the quinoa protein isolate. Findings Freezing–lyophilization of quinoa protein isolate (QPI‐FL) exhibited a higher foaming capacity and emulsifying capacity at pH 10, and the oil retention capacity was ten times greater that exhibited by the unmodified quinoa protein isolate (QPI), while the particle size and water and oil retention capacity in the modified protein isolate by heat denaturation (QPI‐HD) were twice as compared to QPI. The pH had a significant effect on all physicochemical and functional properties. The flow properties and the micrograph analysis of modified protein isolates revealed greater porosity in comparison with those of the unmodified protein isolate. QPI‐FL showed higher water adsorption capacity at high water activity and a greater displacement in the thermal transitions. Conclusions In general, heating did not significantly affect the functional properties of the quinoa protein isolate, while the freezing–lyophilization improved them, which may be of interest in the processes of foods that include in their process the heating or freezing. Significance and novelty Quinoa protein isolate can be added to different food products with the purpose of improving its composition. However, heating and freezing are two frequent operations in most processes that could affect their properties.

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Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

Cited by 155 publications

References 26 publications

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

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